Fermented-soybean stew (Doenjang jigae) from My Korea: Traditional Flavors, Modern Recipes (page 205) by Hooni Kim and Aki Kamozawa

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • billie109210 on February 18, 2026

    Fantastic soup. So much flavor and so easy to make. It reheats well.

  • JoanN on December 17, 2024

    This is a cheffy book and author is very particular. This is the first recipe I've made from the book. (Well, perhaps the third, if you count the recipes for rice and dashi.) Followed his instructions to the letter and the result was outstanding. Would make this again in a heartbeat.

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